PassionHoney Citrus Smoothie

Ingredients:
6 cups of Ice
3/4 cup of PassionHoney
1/2 cup of Greek Yogurt
2 Oranges, Peeled
1/2 cup of mango's
1 1/2 cups of pineapple
1/3 cup of orange juice

Blend together until smooth! This amount serves around 4 cups.

CranHoney Vanilla Granola

Preheat the oven to 250 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl combine Oats, Cashews, Almonds, Coconut, and Salt. Mix well and set aside.

In a smaller bowl, whisk together CranHoney, Oil, and Vanilla.

Pour the CranHoney mixture onto the dry ingredients until evenly coated. Evenly spread out the granola on the baking sheet with parchment paper.

Place in the oven for 1 Hour. Stir every 15 minutes so that it evenly bakes. When the granola is done, it should come out a golden color. Once it is cooled, add in the dried cranberries. Mix together and serve.



If you like Greek yogurt, add some of the granola on top and drizzle with a little more CranHoney for added taste!

Ingredient List:

3 cups of Old-Fashioned Oatmeal

1/2 cup of Cashews

1 cup of Sliced Almonds

1/2 cup of Coconut

1 cup of Dried Cranberries

1/4 tsp of Salt

1/2 cup of CranHoney

1/3 cup of Canola Oil

1 tsp of Vanilla

PlumHoney Graham Crackers

This is a very fun and easy recipe to make!


Ingredients:
2 cups of whole wheat flour
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup margarine, softened
1/2 cup packed brown sugar
1/3 cup of PlumHoney
1 teaspoon vanilla extract
1/2 cup of milk





Sift together the whole wheat flour, all-purpose flour, baking powder and baking soda; set aside.

In a medium bowl, cream together the magarine, brown sugar and PlumHoney until light and fluffy. Stir in the sifted ingredients alternating with the milk and vanilla. Cover dough and refrigerate overnight!



Preheat the oven to 350 degrees. Dived the chilled dough into quarters. On a well floured surface, roll the dough out one quarter at a time into 5 x15 inch rectangle. Divide into rectangles using a knife. Place the rectangles onto an ungreased cookie sheet. Mark a line down the center of each one, and prick with a fork. Bake for about 13-15 minutes. Cool on a rack and then enjoy!



If you want to check out more recipes click on the links to your right! Check back next Wednesday for another Little Oak Farms recipe!


Did you know?

A honeybee has to travel over 55,000 miles and visits approx. 2 million flowers to make 1 pound of honey!

Adapted from: All Recipes

CranHoney Citrus Vinaigrette Dressing

Ingredients:
1/2 Cup of Fresh Grapefruit Juice
1/3 Cup of Grapeseed Oil
2/3 Cup of CranHoney
2 Tablespoons of Rice Vinegar
2 Teaspoons of Lemon Juice
1/4 Teaspoon of Salt
Pinch of Pepper



Whisk all ingredients in a jar. Cover and refrigerate before serving. Use on a plate of mixed green lettuce topped with sections of fresh grapefruit. Add on sliced Almonds, Hazelnuts, or Walnuts.


Check out the store locator on our website to find CranHoney or purchase at our online store.

Whipped PassionHoney Butter

This is probably one of the fastest and easiest recipes that you can do. The first step is to set out a desired amount of butter in the morning to soften (if you plan to use it for dinner). In the photos I used 4 cubes, because we had a lot of friends out for dinner.

After the butter is softened, whip together on high for a couple of minutes or until light and fluffy.

This is what it will look like before you put the honey in.

For each 1/2 cup of butter pour in 1/4 cup of PassionHoney. Whip together until blended.

There is not much of a color change when you whip together the PassionHoney and butter. But there is a definite taste difference! Feel free to try this with our other flavors of honey as well! The CranHoney will give you a more tangy taste and the PlumHoney will give you a sweeter taste.

Enjoy on your toast or with your favorite cornbread!

Kulaga Cheesecake Bars

Ingredients:
2 (8 oz.) pacakges of Cream Cheese, softened.
3/4 Cup of White Sugar
1 Teaspoon Pure Vanilla
2 (8 oz.) cans of refrigerated crescent rolls
1/3 cup of LavenHoney
1 Teaspoon Ground Cinnamon
1/2 cup of butter, room temperature
1/4 cup of LavenHoney

Preheat oven to 350 degrees. Spray cooking pan with cook spray.


With the paddle of the mixer cream: sugar, cream cheese, vanilla, and Lavenhoney until well blended. It will turn out light and fluffy as shown in the photo below.
Combine 1 can of crescent rolls into a ball. Roll out and fit into pan.

After dough is in pan, spread the cream cheese mixture over the top. After this, roll out the other can of dough and place evenly on top of the cream cheese mixture. Set aside.

Combine, 3/4 cup of sugar, cinnamon, and butter together. Mix until well blended.

Spread evenly over the top of the bars. Place in oven for 25 minutes or until golden brown.

Cool completely in pan before serving.

Drizzle on remaining LavenHoney. And enjoy!

This recipe was given to us a by a good friend of ours trying out a new recipe! If you have one you would like us to try let us know and we will make it!

-Sarah

PlumHoney BBQ Wings

This PlumHoney BBQ Wing recipe was a hit by all the family members! First place desired amount of chicken wings in a large glass casserole dish. Then season chicken with Kosher salt, Garlic Salt, and Cayenne Pepper.


Place the chicken aside and prepare the BBQ sauce. Combine ketchup, worcestershire sauce, PlumHoney, lemon juice, cornstarch, garlic salt, and dijon mustard in medium sauce pan. Stir together over medium heat for about 2-3 minutes.

After sauce is completed, spread evenly over all seasoned chicken.

Bake at 425 degrees. Place chicken in oven for 30 minutes. Half way through turn chicken over. Serve and enjoy!

Ingredients:

Chicken Seasonings-

1 Tablespoon of Kosher Salt

1 Tablespoon of Garlic Salt

2 Teaspoons of Cayenne Pepper

PlumHoney Barbecue Sauce-

2 Cups of ketchup

1 Cup of PlumHoney

8 Tablespoons of lemon juice

4 Teaspoons of cornstarch

2 Teaspoons of garlic salt
2 Tablespoons of worcestershire sauce

2 Tablespoons of dijon mustard.

Serves 8 people